Flavor Analysis

Developments in Isolation and Characterization

Edited by Cynthia J. Mussinan and Michael J. Morello

Reviews and Awards

"Describes both classical and state-of-the-art techniques for analyzing the compounds that stimulate the perception of flavor. Considers such isolation techniques as extractions on a micro scale and extractions using supercritical fluids and solid-phase microextraction, analytical characterization such as chiral separations and isotope labeling, and sensory characterizations such as gas chromatography-olfactometry and the new Selective Odorant Measurement by Multisensor Array. The 29 papers are from a symposium in Las Vegas in September 1997."--SciTech Book News